Just picked up a new carbon steel joyce chen wok. (I also have a new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
Can someone clue me in please.

Much regards

On 2008-05-09, J.Lef wrote:

chinese brown gravy syrup(and specifically it says not soy sauce)

A google search reveals a page naming Gravy Master as an ingredient for
Joyce Chen cooking ware recipes. Other sites include Kitchen Bouquet. As
for the Chinese, you can call it Chinese, you can call it Jay, you can call
it JJ......

nb

"J.Lef" wrote

Looking at the recipe included for fried rice, it says to use a tsp of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.

It's just a thicker than usual brown beef based gravy. You should be able
to thicken up some regular jarred gravy with a little extra cornstarch to
match it. Jarred mentioned only for ease as you need just a ts (seems low,
sure it's not TB?).

Depending on the rest of the recipe, Oyster sauce may not have been intended
but might taste pretty good! It depends on what other spices are in there.
Say, if it has alot of anise or 5-spice, the oyster sauce may be slightly
overpowering hence the beef gravy to 'cut it down a notch'.

"J.Lef" wrote:

Just picked up a new carbon steel joyce chen wok. (I also have a new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
Can someone clue me in please.

It's referring to liquid Maggi Seasoning. AKA Hydrolyzed soy
protein. AKA Really cheap soy sauce. La Choy and Chun King also
make it, calling it Soy Sauce (which it isn't).

-sw

Sqwertz wrote:

It's referring to liquid Maggi Seasoning. AKA Hydrolyzed soy
protein. AKA Really cheap soy sauce. La Choy and Chun King also
make it, calling it Soy Sauce (which it isn't).

Actually, hydrolyzed corn gluten is listed ahead
of soy protein in the ingredients list:

http://importfood.com/sama6701.html

And here's something disgusting you can do with it:

http://importfood.com/recipes/michelada.html

Mark Thorson wrote:

Sqwertz wrote:

It's referring to liquid Maggi Seasoning. AKA Hydrolyzed soy
protein. AKA Really cheap soy sauce. La Choy and Chun King also
make it, calling it Soy Sauce (which it isn't).

Actually, hydrolyzed corn gluten is listed ahead
of soy protein in the ingredients list:

http://importfood.com/sama6701.html

Strange. Here's another site selling it, but with
a different ingredients list:

http://www.templeofthai.com/food/sau...5150130079.php

No corn gluten or soy protein in this one,
but it's got wheat gluten. Perhaps this is
an older formulation, from before the Great
Chinese Wheat Gluten Scandal.

On May 9, 9:44*am, "J.Lef" wrote:
* * * *Just picked up a new carbon steel joyce chen wok. (I also have a new
cooktop, with some high output burners)
* *Looking at the recipe included for fried rice, it says to use a tsp of
chinese brown gravy syrup(and specifically it says not soy sauce)
* * Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
* * * *Can someone clue me in please.

The first clue is that there is no such thing as brown gravy syrup in
Chinese cooking. The second clue is that fried rice doesn't need
anything of that ilk. So, enjoy your wok but throw the recipes away
and get a real cookbook. Among others, authors like Grace Young, Ken
Hom, and Fuchsia Dunlop won't steer you wrong. -aem

It's just a thicker than usual brown beef based gravy. You should be able
to thicken up some regular jarred gravy with a little extra cornstarch to
match it. Jarred mentioned only for ease as you need just a ts (seems
low, sure it's not TB?).

Humm, others are comming up with maggi seasoning. They could be right, just
not the same thing I'm used to seeing as 'brown gravy'.

"aem" wrote

Just picked up a new carbon steel joyce chen wok. (I also have a new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp of
chinese brown gravy syrup(and specifically it says not soy sauce)

The first clue is that there is no such thing as brown gravy syrup in
Chinese cooking. The second clue is that fried rice doesn't need
anything of that ilk. So, enjoy your wok but throw the recipes away
and get a real cookbook. Among others, authors like Grace Young, Ken
Hom, and Fuchsia Dunlop won't steer you wrong. -aem

Grin, you are right but there are a variety of 'engrish' names for things
like it that are used. Not neccesarily specifically 'chinese'. My first
thought was a beef consomme sort of gravy which would in small amounts do
nicely. Just the TS throws me, not enough unless it's patis to do anything
at all. It wouldnt be patis or it would say that or one of the variational
names like Nam Pla etc.

I still think some sort of beef extract is intended, but don't know what
maggi is (heard of it, never looked it up) which others think might be the
intended product.

On Fri 09 May 2008 12:12:43p, cshenk told us...

"J.Lef" wrote

Looking at the recipe included for fried rice, it says to use a tsp
of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.

It's just a thicker than usual brown beef based gravy. You should be
able to thicken up some regular jarred gravy with a little extra
cornstarch to match it. Jarred mentioned only for ease as you need just
a ts (seems low, sure it's not TB?).

Depending on the rest of the recipe, Oyster sauce may not have been
intended but might taste pretty good! It depends on what other spices
are in there. Say, if it has alot of anise or 5-spice, the oyster sauce
may be slightly overpowering hence the beef gravy to 'cut it down a
notch'.

If I were making it, I think I would use Better Than Bouillon. Nice beef
flavor, concentrated, and should integrate well into the dish.

--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/09(IX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 2dys 10hrs 20mins
-------------------------------------------
Catastrophe: An award for the cat with
the nicest buns.
-------------------------------------------

J.Lef wrote:
Just picked up a new carbon steel joyce chen wok. (I also have a new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
Can someone clue me in please.

Much regards


In days of yore, that brown sauce was "bead molasses", as indicated in
the recipe in Joyce Chen's cookbook. In fact, that was a real
breakthrough in my fried rice making. Nowadays, though, one usually
sees white fried rice....

--
Jean B.

cshenk wrote:
It's just a thicker than usual brown beef based gravy. You should be able
to thicken up some regular jarred gravy with a little extra cornstarch to
match it. Jarred mentioned only for ease as you need just a ts (seems
low, sure it's not TB?).

Humm, others are comming up with maggi seasoning. They could be right, just
not the same thing I'm used to seeing as 'brown gravy'.


It's also not what Joyce Chen used in her book....

--
Jean B.

On Fri 09 May 2008 04:15:55p, Jean B. told us...

J.Lef wrote:
Just picked up a new carbon steel joyce chen wok. (I also have a
new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp
of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
Can someone clue me in please.

Much regards


In days of yore, that brown sauce was "bead molasses", as indicated in
the recipe in Joyce Chen's cookbook. In fact, that was a real
breakthrough in my fried rice making. Nowadays, though, one usually
sees white fried rice....


I prefer the "darker" fried rice myself. One local restaurant still makes
it that way.

--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/09(IX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 2dys 7hrs 15mins
-------------------------------------------
How come our cat runs the house but
pays no bills?
-------------------------------------------

Wayne Boatwright wrote:
On Fri 09 May 2008 04:15:55p, Jean B. told us...

J.Lef wrote:
Just picked up a new carbon steel joyce chen wok. (I also have a
new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp
of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
Can someone clue me in please.

Much regards


In days of yore, that brown sauce was "bead molasses", as indicated in
the recipe in Joyce Chen's cookbook. In fact, that was a real
breakthrough in my fried rice making. Nowadays, though, one usually
sees white fried rice....


I prefer the "darker" fried rice myself. One local restaurant still makes
it that way.

(whispers) I do too. It's what I had in my formative years, and it was
more flavorful. Perhaps less authentic though. I should look at some
of my other Chinese cookbooks, esp. the recent ones....

--
Jean B.

J.Lef wrote:
Just picked up a new carbon steel joyce chen wok. (I also have a new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
Can someone clue me in please.



LaChoy used to sell a small bottle labeled "brown gravy sauce". I
haven't seen it in a very long time. I used a small amount in
chicken and turkey gravy to darken t a bit since it really added no
flavor. It looked very much like bottled caramel coloring but it wasn't
sweet.

gloria p